Red Barn Cafe-

Life is hectic - Savor every Bite!

Friday, October 11, 2013

Classic Baked Macaroni and Cheese

Just really good mac and cheese. Its worth the extra few minutes to make from scratch.


1 stickUnsalted Butter
6 TbspUnbleached Flour
2 cupsMilk Plus 2 Tbsp.
1½ cupsShredded Xtra Sharp Cheddar
1 cupShredded Sharp Cheddar
1 cupShredded Gouda Cheese
¾ tspSalt
½ tspPepper, i like fresh cracked
⅛ tspGrated Nutmeg 1box elbow macaronis


Boil 3 qts water in large pot, add macaronis. Cook elbow macaroni in 3 quarts water until al dente- about 9 min.
In Dutch Oven or large pot, melt butter. Whisk in flour to make a roux and stir until golden and all flour is incorporated. Slowly pour in milk and whisk over medium heat. Bring to boil and whisk, then turn off heat. Stir in 1 cup cheddar, 1 cup xtra sharp cheddar and 1 cup gouda. Mix unti thoroughly melted. If it lokos really thick you can whisk in a few tbsp. of milk. It should be like pancake batter consistency.
Drain elbow macaroni thoroughly and add into Dutch oven with the cheese sauce. Stir gently. Pour into a greased large casserole dish. Top with the 1/2 cup reserved cheddar. Bake in preheated 375 degree oven for 23-27 min until cheese on top is bubbly and starting to brown. Cool off the heat for at least 15 min and serve.


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